Description
Candy Lasses are delightful molasses cookies infused with warm spices and crunchy peppermint candy cane pieces. These soft, chewy cookies are topped with a creamy vanilla frosting sprinkled with crushed candy canes, making a perfect festive treat for the holiday season.
Ingredients
Scale
Dry Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
Cookie Batter
- 2/3 cup butter, softened
- ¼ cup packed brown sugar
- ¼ cup white sugar
- 1 egg, room temperature
- 2 ½ tablespoons molasses
- ½ cup crushed candy canes (about 7 candy canes)
Frosting
- 1 stick salted butter (½ cup), softened
- 2 cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 tablespoon milk (more if needed)
- 2-4 candy canes, crushed (for garnish and optional mixing into frosting)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger until fully combined. Set aside.
- Cream Butter and Sugars: In a large bowl or using a stand mixer, cream 2/3 cup softened butter with ¼ cup packed brown sugar and ¼ cup white sugar. Beat for about 2 minutes until the mixture is light and fluffy, scraping the sides frequently.
- Add Egg and Molasses: Add the room temperature egg and molasses to the creamed mixture. Beat on high speed until the batter is smooth and free of lumps.
- Incorporate Candy and Dry Ingredients: Crush about 7 candy canes into small pieces using a food processor or rolling pin. Add the crushed candy canes and the previously mixed dry ingredients all at once to the batter. Gently mix until just combined, being careful not to overmix, scraping the sides as needed.
- Prepare for Baking: Line a baking sheet with parchment paper or a silpat. Using a 2-inch cookie scoop, drop cookie dough onto the sheet spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake cookies in a preheated oven at 350°F (175°C) for 11 to 14 minutes. Remove the cookies when the tops lose their shiny appearance but are not browned.
- Cool the Cookies: Let cookies cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: While the cookies cool, cream 1 stick of softened salted butter in a large bowl. Gradually add 2 cups powdered sugar, 1 ½ teaspoons vanilla extract, and 1 tablespoon milk. Mix well until smooth and creamy. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.
- Crush Candy Canes for Garnish: Crush 2 to 4 candy canes using a food processor or rolling pin for topping the frosted cookies.
- Frost the Cookies: Once completely cooled, spread or pipe the frosting on each cookie. Immediately sprinkle with crushed candy canes for a festive crunch. Alternatively, stir some crushed candy cane pieces into the frosting before spreading for an infused peppermint flavor.
- Storage: Store the frosted cookies in a sealed container at room temperature for 2 to 3 days to maintain freshness and texture.
Notes
- Make sure the butter and egg are at room temperature for easier mixing and better texture.
- Do not overbake the cookies; remove once the tops have lost their shine for a soft and chewy center.
- Frosting consistency can be adjusted with increments of milk or powdered sugar to get a spreadable texture.
- Crushing candy canes finely helps to distribute peppermint flavor evenly and prevents large hard chunks.
- These cookies are best enjoyed fresh within a few days but can be frozen unfrosted for longer storage.
